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Strawberry Rhubarb Shortcake Parfait

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When I was a kid, there was this commercial on TV for a restaurant called Eat n Park, it had a jingle for strawberry pies, “In the very berry month of June..” That is all I remember of this jingle. That little bit I remember keeps popping into my head. June is the strawberry month. I know Driscoll’s berries is having a big promotion on their strawberries because of it. Plus the farms around here do Strawberry picking. Yep, it is the “very berry month of June..”

When I went out to celebrate my GBF birthday with friends, we went to a restaurant called Quaker Steak and Lube. They have these well drinks they call it, and they serve them in mason jars, with lids and you can keep them. The special that night was they were $5. A few my friends, decided they needed a set of glasses, so they really went to town ordering up the drinks. Me, however, I only had 2 drinks. When the waiter brought me a bag to take my glasses home, Richard, my GBF and my unofficial creative control with some these recipes, said to me that would be perfect to do a parfait and trifles in.

He is right, I saw many food blogs do recipes in mason jars. It does look cute all layered up in it. So started to think when the jingle from Eat N Park popped in my head. Strawberry Shortcake, oh that would be good. I wanted to do something different with it. I remembered I had a stalk of rhubarb in the fridge, perfect!

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Strawberry Rhubarb Shortcake Parfait

  • Author: Deanna Samaan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Dessert
  • Cuisine: American


In the very berry month of June is what inspired this shortcake creation. Rhubarb Strawberry Shortcake Parfaits, a recipe from Seduction in the Kitchen.


  • 1 stalk rhubarb
  • 1 pint strawberries
  • 1 8 oz cream cheese (soften)
  • 1 tub of cool whip
  • 2 tablespoons milk
  • 3/4 cup sugar
  • 2 pound package of dessert shells or 1 loaf of cake
  • 6 mason jars


  1. Chop up your strawberries and rhubarb, and pout them in a bowl. Sprinkle 1/2 cup of sugar on them. Toss them well so they are covered in the sugar and set them aside. Let juice up, depending on how much juice you want, let sit anywhere from 20 minutes to 1 hour.
  2. Next, put the soften cream cheese in a bowl. Add the 1/4 cup remaining sugar. Cream the them together. Then add in the cool whip and blend everything together. Add the milk to make it a little more creamy, then set the creamy mixture aside.

To assemble:

  1. Put in the jars a little the cake. Crumble it up and place in the bottom. Then add a little bit the cream, smooth out with a spoon as best as you can. Then add the rhubarb strawberry mixture. Then start again with a cake layer. using back of the spoon, kind of push down on everything on that cake layer. Keep layering until last layer is the cake layer. Top off with a heaping mound of the cream, then ENJOY!


  • Calories: 275
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